Katy, finding herself in a dinner rut, has requested “really good recipes…things-you-crave-when-you’re-not-even-pregnant recipes.” This is one of those recipes, in my opinion. Since I don’t have her email, and I don’t want to leave an entire recipe in a comment, you can thank her that you all now have this delectable dish to try. If you’re unable to zoom in on the pictured recipe, click the “Continue Reading” tag below for a typed version.
I first made this dish for my husband and he LOVED it. He requested it for his birthday soon after, and I have made it for several others…all of whom agree that it is definitely a keeper. Serve it with cornbread or rolls, and your choice of a vegetable. My choice of cornbread and rolls are both Food Nanny recipes (Liz’s Crescent Rolls and Buttermilk Cornbread, if you have her book). The Buttermilk Cornbread is the best I’ve ever had…I’m sticking with this recipe for sure. I actually had a friend over for dinner a couple of weeks ago and she asked me if the cornbread was really cornbread…because it held its form so well (it is still crumbly, but much easier to eat than most cornbread I’ve tried).
Pine Nut Chicken with Green Chili Cream Sauce
1/2 cup buttermilk
2/3 cup yellow cornmeal
1/2 cup pine nuts, coarsely chopped
1 tablespoon chili powder
1/2 teaspoon salt
4 skinless, boneless chicken breast halves, pounded to 1/2 to 1/3-inch thickness
Corn or Olive Oil for frying
Green Chili Sauce:
2/3 cup chicken broth
1 cup medium to hot bottled green salsa (I use Trader Joe’s Salsa Verde, it’s either mild or medium)
3 tablespoons chopped fresh cilantro
3 tablespoons heavy cream
1 Thinly sliced avocado
Pour buttermilk into a shallow dish. Combine cornmeal, chili powder and salt in separate shallow dish. Stir in pine nuts. Place chicken in buttermilk and turn to coat. Dredge chicken in pine nut mixture, pressing mixture firmly into chicken to coat.
Heat 1-2 tablespoons oil in a large, not-stick skillet over medium heat. Add chicken breasts, sauteing until cooked through, about three minutes per side. Make sure that chicken is not overly crowded. If necessary, turn the heat to medium low if the pine nuts are browning too quickly. Transfer chicken to a plate covering it loosely with foil.
Add broth to drippings in skillet. Bring to a simmer over medium heat, stirring to scrape up browned bits. Stir in salsa and cream, simmering until slightly reduced, about three minutes, or desired thickness. Stir in cilantro.
Plate chicken, spooning sauce over each piece and topping with avocado, cilantro and sour cream if desired.
I forgot to pound the chicken one time and then couldn’t figure out why it was taking so much longer to cook than normal…so remember to pound the chicken!